Gluten-Free Pumpkin Chocolate Chip Bread (Dairy-Free)

This gluten-free pumpkin chocolate chip bread recipe is moist, easy to make and dairy-free. Made with almond flour, sweetened with maple and loaded with chocolate chips; a fall must have!

If you love fall baking and all things pumpkin spice, this life-changing pumpkin bread is for you!

The Best Gluten-Free and Dairy-Free Pumpkin Chocolate Chip Bread

Say hello to our first pumpkin recipe of 2020 – Pumpkin Chocolate Chip Bread!

There’s nothing quite like the cozy smell of a freshly baked pumpkin bread! This easy-to-follow recipe is moist, flavorful, and irresistible and it just so happens to be gluten-free and dairy-free. And honestly, no one could even tell. It’s perfect choice for those looking for a healthy pumpkin bread.

This recipe is for you if you:

• Fall baking is your favorite season!
• Love pumpkin baked goods filled with puddles of melted chocolate.
• Are looking for a healthy and naturally sweetened snack.

What You Need to Make Gluten-Free and Dairy-Free Pumpkin Chocolate Chip Bread

After a few recipe tests, this has become a fall favorite in our home! I’ve narrowed the ingredients list down to the following.

• Canned Pumpkin or Pumpkin Purée: are the same thing and can be used interchangeably because they are made with pumpkin flesh. Do not use pumpkin pie filling mix which includes additional ingredients that would affect the result, so check your labels!
• Almond Flour: a gluten-free baking staple. Always look for Blanched Almond Flour which contains no traces of the almond’s skin.
• Tapioca Flour: derived from the cassava root, tapioca is the secret to achieving the perfect balance of texture in your pumpkin bread. This gluten-free flour helps bind the ingredients together and provides elasticity to the bread’s crumb. Using an almond and tapioca flour blend make this recipe truly incredible.
• Pumpkin Pie Spice or Pumpkin Spice Mix: made with ground cinnamon, nutmeg, ginger, and cloves, it infuses this bread with a mix of sweet and spicy notes. If you prefer to make your own, scroll down as I explain how to make it at home.
• Maple Syrup: a healthier substitute for refined sugar, adds a depth and a caramel-like flavor to this recipe. I suggest using Real maple syrup is Grade A.
• Coconut Oil: replaces dairy fats, adding moisture and flavor to this treat. You can use either refined or unrefined coconut oil.
• Eggs: eggs make this bread nice and fluffy. Look for large, organic or pasture raised eggs. For a vegan option, substitute for 2 flax eggs.
• Chocolate chips: my go-to brand for gluten and dairy free chocolate chips is Enjoy Sweet Life.
• Pecans or Walnuts: adds a crunchy bite!
• Pure Vanilla Extract
• Kosher Salt 
• Baking soda

How to Make Gluten-Free Pumpkin Chocolate Chip Bread (Dairy-Free)

This recipe couldn’t be easier, simply follow these 5 steps:

1. Step One – Dry Ingredients: begin by combining the almond and tapioca flour, salt, baking soda and pumpkin spice mix. Whisk well and set aside.
2. Step Two – Wet Ingredients: in a separate bowl add the canned pumpkin, melted and cooled coconut oil, maple syrup, eggs and vanilla extract. Mix together using a hand mixer or stand mixer with paddle attachment. Beat until just combined.
3. Step Three – Combine: add the dry ingredients to the wet ingredients and beat on low speed until just combined.
4. Step Four – Extras: fold in the chocolate chips and chopped nuts, if using.
5. Step Five – Bake: Transfer the batter to a lined 9×5 (1.5 Qt.) loaf pan. Bake at 350 F for 45-50 minutes.

The Best Pan for Pumpkin Bread

When baking a perfect pumpkin bread, the right pan matters a lot. For a moist and smooth texture, go for a light-colored 9×5-inch loaf pan.

Tips for Baking:

• Grease and line the pan with parchment paper to ensure easy release and prevent sticking.
• If your have a different pan size, you may need to adjust baking time accordingly to avoid overcooking.
• Allow the pumpkin bread to cool slightly before removing it from the pan to prevent it from breaking.

How to Store Pumpkin Bread

There are 3 ways to store this recipe. Always cool completely on a wire rack before slicing and storing to prevent moisture from getting trapped and becoming soggy. Wrap the cooled pumpkin bread in plastic wrap, aluminum foil, or place it in an airtight container (this is my preferred option).

Follow these steps to properly store and keep your pumpkin bread at its best:

1. Room Temperature: if you plan to consume the bread within 1-2 days, you can store it at room temperature in a cool, dry place away from direct sunlight and heat.
2. Refrigeration: for longer storage, refrigerate pumpkin bread in an airtight container or wrap it well in plastic wrap or foil. When refrigerated, pumpkin bread can last for about a week.
3. Freezing: One of the most common questions I get is: “Can I freeze this gluten-free recipe?” and the answer is definitely! Wrap the bread tightly in plastic wrap and then place it in an airtight freezer bag. Label the bag with the date. Frozen pumpkin bread can last for up to 3 months.
4. Thawing: when ready to enjoy, let it thaw in the refrigerator overnight before serving.

How to Make Pumpkin Pie Spice (Pumpkin Spice Mix)

Making your own homemade pumpkin spice mix is very simple, the blend typically includes ground spices such as cinnamon, ginger, allspice, nutmeg and clove. The exact composition of pumpkin spice can vary, but here’s my tried and true homemade recipe.

Homemade Pumpkin Spice Recipe:

• 1 tablespoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves

Mix together cinnamon, nutmeg, ginger, and cloves in a small bowl. Store in an airtight container for up to 6 months.

Tip: for this pumpkin bread recipe you will only need to use 1 3/4 tablespoons of this pumpkin spice mix.

How to Make Muffins from a Gluten-Free Pumpkin Bread Recipe

This recipe is also fantastic for muffins! Here’s how you can transform this chocolate chip pumpkin bread recipe into delicious pumpkin muffins:

To make muffins:

1. Follow the recipe instructions: in the recipe card below. Preheat oven to 350ºF and adjust baking time to 25-27 minutes. 
2. Prepare Muffin Tins: Line a muffin tin with muffin liners to prevent sticking.
3. Adjust Baking Time: Since muffins are smaller than a loaf, they will bake faster. Adjust baking time to 25-27 minutes. Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, the muffins are ready.
4. Fill Muffin Cups: Using a spoon or an ice cream scoop, evenly distribute the pumpkin bread batter into the muffin cups, filling each cup about two-thirds full. This will allow the muffins to rise and bake properly without overflowing.
5. Cool and Enjoy: Once the muffins are baked, remove the tin from the oven and allow the muffins to cool in the tin for a few minutes. Then, transfer the muffins to a wire rack to cool completely before enjoying.
6. Store: follow the instructions above on How to Store Pumpkin Bread.

For more Fall recipes, check out my:

• Blueberry Coffee Cake with Pecan Streusel
• Maple Pecan Coffee Cake
• Mini Pumpkin Tarts
• Apple Cinnamon Roll Cake

If You Made This Recipe, Leave a Comment Below!

Did you make this recipe? I’d love to know how it turned out! Please let me know by sharing it with me on Instagram at @rosana_guay and leave a comment below.

Happy Baking! x

Gluten-Free Pumpkin Chocolate Chip Bread (Dairy-Free)

Rosana

This gluten-free pumpkin chocolate chip bread recipe is moist, easy to make and dairy-free. Made with almond flour, sweetened with maple and loaded with chocolate chips; a fall must have!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course Breakfast, Snack

Servings 1 loaf

Ingredients

  

Dry Ingredients:

• 1 3/4 cup blanched almond flour
• 1/4 cup tapioca flour or arrowroot flour
• 1 3/4 tbsp pumpkin pie spice * See Notes
• 1 tsp baking soda
• 1/4 tsp kosher salt

Wet Ingredients:

• 1 cup canned pumpkin purée * See Notes
• 1/4 cup coconut oil melted and cooled
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 2 eggs room temperature

Optional / Extras:

• 1/2 cup pecans or walnuts chopped
• 3/4 cup chocolate chips

Instructions

 

• Preheat oven to 350ºF. Grease and line a 9×5 loaf pan with parchment paper.
• In a large mixing bowl, combine all of the dry ingredients: almond flour, tapioca flour, pumpkin spice mix, baking soda, and salt. Whisk until well combined; set aside
• In a separate bowl, add the wet ingredients: canned pumpkin, melted and cooled coconut oil, maple syrup, vanilla extract and eggs. Mix together using a whisk, a hand mixer or stand mixer with paddle attachment, until smooth and fully combined.
• Add the dry ingredients to the wet mix and stir until well combined. Fold in the chopped nuts and chocolate chips.
• Pour the batter into the prepared pan and use a spatula to smooth the top. Sprinkle extra chocolate chips on top (optional).
• Bake for 48-50 minutes, until a toothpick inserted in the center comes out mostly clean (with few moist crumbs).
• Remove the pumpkin chocolate chip bread from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.

Notes

To make your own pumpkin pie spice: read the blog post above.

For gluten and dairy-free chocolate chips: I like to use Enjoy Life Foods minis or morsels.

Pumpkin Purée: Use canned or homemade puree, NOT pumpkin pie filling.

Storing Options:

• To Store: Once cooled, store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 10 days. 
• Freeze with Ease: Safely store the bread for up to 3 months. Once fully cooled, tightly wrap it in aluminum foil, freezer wrap, or a freezer bag. When ready to enjoy, let it thaw in the refrigerator overnight before serving.

Pumpkin Chocolate Chip Muffins: This will make about 8 muffins. Bake at 350ºF for 25-27 minutes, or until a toothpick inserted in the center comes out with few moist crumbs. 

Keyword dairy free pumpkin bread, gluten-free pumpkin bread, pumpkin bread, pumpkin bread with chocolate chips, pumpkin chocolate chip bread

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